¾ Pound Of Fresh Green Beans Cut Into About One Inch Long Pieces
¾ Cup Of Reduced Sodium Chicken Stock
A Tablespoon Of Cornstarch
A Teaspoon Of Light Soy Sauce
A Teaspoon Of Sesame Oil
A Tablespoon Of Canola Oil
A Minced Garlic Clove
A Teaspoon Of Finely Chopped Fresh Ginger
¾ Pound Of Cleaned And Shelled Shrimp
A Cup Of Sliced Button Mushrooms
Two Finely Chopped Thin Green Onions
A Teaspoon Of Sriracha Chili Sauce
1¾ Teaspoons Of Sea Salt, Approximate
¼ Teaspoon Of Ground Black Pepper, Approximate
Add the green beans and a teaspoon of sea salt to a pot. Add enough cold water to just cover the green beans. Bring to a boil. Cook for three minutes. Drain the green beans in a colander and put them into the refrigerator for later use.
Whisk together the chicken stock, the soy sauce, and the cornstarch. Set the mixture aside.
Add the sesame oil and the canola oil to a 12-14 inch wide non-stick skillet. Put the pan on medium high heat for three minutes. Sprinkle the shrimp with sea salt and black pepper. Cook the shrimp in the hot oil for two minutes on each side. Remove the shrimp to a plate.
Add the mushrooms to the same skillet and cook them for 4 minutes on each side turning them only once. Note: if the mushrooms absorb all of the oil, add a little more canola oil to the pan. Add a dash of sea salt, a dash of black pepper, the Sriracha sauce, the ginger, the garlic, and the green onions to the pan. Cook while stirring for one minute. Add back the shrimp along with the green beans to the skillet. Cook while stirring for two minutes. Give the chicken stock and cornstarch mixture a final stir if the cornstarch has settled to the bottom. Add the chicken stock and the cornstarch mixture to the pan. Stir thoroughly. Let the mixture cook on low heat until the sauce thickens. Taste and add more Sriracha sauce, sea salt, and/or black pepper, if desired. Serve while hot with steamed brown or white rice.